Crispy chicken thighs with potatoes

Crispy chicken thighs with potatoes

Try this tasty dinner when you want a roast without the fuss. Everything's cooked in one pan and finished off under the grill to make sure it's deliciously golden. Serve with steamed veggies for a complete and easy meal.

serves: 6

ingredients

8 chicken thighs, with or without skin

1 ½ tablespoons olive oil

1 sprig rosemary, leaves removed and chopped coarsely

6 brushed potatoes, washed and chopped into cubes

Salt and pepper to taste

method

Preheat oven to 180°C. In a large bowl, mix together all ingredients and then toss thoroughly, ensuring that everything is well coated in oil.

Place everything in a non-stick roasting pan and roast for 40 minutes, turning the chicken and potatoes after 20 minutes.

After 40 minutes, place the roasting pan under a grill for a further 5-10 minutes until the chicken and potatoes are golden. Serve immediately.

notes

This is SO delicious (and so easy!), especially if you use free-range chicken thighs.

I highly recommend investing in a good quality, heavy-based non-stick roasting pan as this is also what makes this dish such a success. You will get a gorgeous caramelisation on the bottom of the chicken pieces and on the potatoes with the right dish. I have a ‘Roast n Rack’ dish that I got as a wedding gift - you can find it at David Jones.

This recipe was created by Kristine Duran-Thiessen for Kidspot, Australia’s best recipe finder.

Use chicken thighs, with or without skin and potatoes, washed and chopped into cubes.

kidspot can be viewed on multiple devices

a note about relevant advertising

We collect information about the content (including ads) you use across this site and use it to make both advertising and content more
relevant to you on our network and other sites. This is also known as Online Behavioural Advertising. You can find out more about our
policy and your choices, including how to opt-out here